Red Velvet Cake
Ingredients Cake 2/3 a cup of butter, at room temperature 2 cups sugar 2 large eggs, at room temperature 2 teaspoons vanilla extract 2 and a 1/2 cups cake flour 1/4 cup of cocoa powder 1 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1 and 1/2 cups buttermilk, at room temperature 1 and 1/2 tablespoons white vinegar 3 tablespoons of red food colouring( I use the Moirs Crimson Pink ) You may use red coloring paste or powder. Or beets finely grated 2 cups worth..
Cream cheese Frosting 1 cup butter, at room temperature 1 and 1/2 packages (12-oz) cream cheese, at room temperature 4 cups icing sugar, sifted 1 and 1/2 teaspoons vanilla extract
Preheat the oven to 190 degrees. Grease two round pans.
Using electric mixer beat the butter until smooth, then add the sugar and beat until light and fluffy. Add the eggs one at a time and beating well after each addition, beat in the vanilla.
In a separate bowl, sift the flour, cocoa powder, baking soda, baking powder and salt. Add this alternately with the buttermilk, starting and ending with the flour. Stir the white vinegar and food colour together and add this to the cake batter on low speed, but mixing until blended in. Scrape the batter into the prepared pans and spread to level.
Bake the cakes for about 25 minutes, or until a tester inserted in the centre of the cake comes out clean. Cool the cakes in their pans for 20 minutes, then turn them out to cool completely.
Cream cheese Frosting
For the frosting, beat the butter until fluffy, then beat in the cream cheese until well blended and smooth. Add the icing sugar in 2 additions, beating first on low speed and then increasing. Beat in the vanilla. Place in fridge to chill for half an hour.
To assemble the cake, place the first layer of cake on your platter or plate and spread a generous amount of frosting on the top. Top this with the second cake layer and frost the top and then the sides. Use your spatula to create any swirls or patterns you wish, then chill for at least 2 hours before slicing to serve. The cake will keep, refrigerated, for up to 3 days.
In this cake a added a surprise layer of rich moist chocolate cake. In essence A red velvet cake is a chocolate cake with a slight twist.